3. Side plank with hip abduction

4. Jump squats

This intense squat exercise works the heart, as well as all of the leg muscles. It’s perfect to slim and tone your figure.

5. Lunges with jumps

To slim the thighs

Lunges are super effective for shaping and developing the leg and bum muscles: give them a try!

6. Hip abduction

To sculpt the bum

An excellent exercise to firm the bum. Here we go!

7. Hip extension

To sculpt the bum

A great exercise that works the bum muscles in depth. It strengthens them so you can achieve a muscular, toned, firm bum!

8. Knee-ups

To tone the bum

Redefine your curves and shape your bum with this exercise.
Give it a try!

9. Stretching

For injury-free exercise

These stretches develop the body’s flexibility, prepare it for exercise, and promote recovery.

1. Jumping jacks

2. Skater

3. Side plank with hip abduction

4. Jump squats

5. Lunges with jumps

6. Hip abduction

7. Hip extension

8. Knee-ups

9. Stretching

#2 Maintain a healthy diet!

Le Chef
Daniel Rose
Daniel Rose fell in love with French cuisine after visiting France to complete his degree in philosophy and art history...and he has pursued the art of gourmet cuisine ever since. He enrolled in the Institut Bocuse, then took classes in Guatemala, Britain and Belgium, and, finally, studied under Yannick Alléno. 10 years have passed since those first 16 covers at Spring on Rue de la Tour d’Auvergne. La Bourse et la Vie was born, Chez La Vieille re-opened its doors, and the Coucou achieved renown.

Season the fish fillets with salt and pepper, dredge them in flour, and remove the excess flour.

Fry the floured fillets in the sunflower oil with a knob of butter, brown both sides (about 1 minute for each side), and dry them on kitchen paper.

Discard the frying oil and dry the pan.

Add the olive oil and heat it on a medium heat.

Add the onions and cook them on low heat for 20 minutes until they are nicely caramelised.

Add the white wine and simmer for 20 more minutes.

Add the vinegar and let it cook for another 10 minutes.

Add the raisins, turn off the heat, and add the lime juice.

In a small saucepan or serving dish, place half of the fish and cover it with the onion-raisin mix. Continue to make layers.

Pour the rest of the liquid over the fish. Cover the dish and refrigerate it for 24 to 48 hours.

Serve at room temperature as an appetiser or main course.

Serve with a small watercress salad (pick only the nice green sprouts)
dressed with a light vinaigrette: fresh orange juice, lime, and a touch of olive oil.

Poached veal, steamed aubergine, and herb butter

Ingredients

(Serves 4 people)

120 g veal fillet (cut rather thick) per person

200 ml chicken stock

1 orange

1 lemon

4 garlic cloves

10 g of ginger

2 small aubergines

80 g salted butter

6 parsley leaves

6 tarragon leaves

4 g diced shallot

Zest of 2 lemons

10 chive sprigs

Ground pepper

Sea salt

10 ml maple syrup

Preparation: 35 min – Cooking time: 50 min.

Make the herb butter: chop the herbs and mix them with the shallot and lemon zest.

Take the softened butter and add the ingredients, season with salt and pepper.

Place in a ramekin in the refrigerator.

If you have a large aubergine, cut it into several rough pieces; if it’s small, cut it in half.

Steam them for about ten minutes.

Put them aside.

Do not season them until the last minute.

Preheat your oven to 100°C.

To cook the meat, melt a knob of butter in a pan and cook the garlic, ginger, and the zest of each citrus fruit for 1 minute, then pour in the hot stock. Place the pieces of meat seasoned with salt and pepper in the pan and cover it.

Lower the oven to 80°C and place in the oven for 40 minutes.

Serve the meat with the warm aubergine and small pats of butter melted on top.

Pour the maple syrup lightly over the aubergine and add a bit of sea salt.